BOOKS: COOKING > CANNING, FREEZING, PRESERVING

Be sure to visit our other Cookbook sections for more goodies! MEDIA MAIL is available for all book orders! Please request MEDIA MAIL in the comments section of your order and I will send you an updated order with MEDIA MAIL shipping. DO NOT pay until you get the updated order! Thank you!

Item #

Description

Quantity

Price

Click for more detail...4110

Hazel Meyer’s FREEZER COOK BOOK. Recipes to Enjoy Twice!

Billed as an expert’s advice on every phase of cooking for and from your freezer,HAZEL MEYER’S FREEZER COOK BOOK is a 470-page hardbound book published in 1970 by J. P. Lippincott Co., Philadelphia. It features recipes to enjoy twice -– one portion when cooked, another when taken out of the freezer, with practical, detailed instructions for preparing each portion.

Section titles include the ins (and outs) of freezer stockpiling; soup; salads from the freezer stockpile; fish from the freezer; the freezer’s role in chicken cookery; the freezer’s role in meat cookery; dessert stockpiling; thawing and heating frozen recipes and much more!

Condition of the book is Very Good, although it is identified as a book club edition. There are no apparent defects on covers or inside pages of the book. The dust jacket is present, but shows some edge/corner and spine end wear and tears.

All in all, this is an invaluable addition to the cook book shelf -– whether you have a big or small freezer, or, indeed, none at all! (4110)

Written by University of Minnesota Professor James D. Winter, one of the nation’s foremost experts on food freezing, this 48-page softcover book is titled HOW TO FREEZE FOODS and was published in 1961 for distribution to new freezer owners. The book offers information on how to use the home freezer for convenience, efficiency and economy, then provides detailed information on how to prepare foods for freezing.

Your own fresh frozen vegetables, fruits, meat, fish, poultry, baked goods, combination dishes and leftovers, eggs and dairy foods are covered here, with information on how to prepare them for freezing, optimal storage time, thawing methods and preparation ideas. Those which freeze well -– and those which should not be frozen -– are all included.

It’s a very helpful –- and interesting book -– with a great deal of information we’d never considered.

Condition of the book is Very Good, with very minor edge/corner wear. Inside pages are without apparent defects. (4826)

Published in the General Foods Modern Living with Frozen Foods Series, this Frozen Foods Cookbook features recipes, tips, storage times and preparation details for cooking, using and preserving frozen foods.

Beginning with a short history of modern frozen foods development, it goes on to cover nutritional concerns, thawing times, maximum length of storage, re-freezing cautions and how to add your own touch to frozen foods.

The book is in Very Good condition with only light edge/corner wear and a few scuffs on covers. A previous owner's name is handwritten in the front.